Cambodian soup receipt ( Somlor Korko)

Somlor Korko means "stirring soup" and a lot of stirring is needed to make this soup. We eat this food with rice.


________(Ingredients)________

250 g chicken
1 tbsp Prahok
400 veg-fruit combo including:
green papaya,
green banana,
green jack fruit,
young palm fruit,
sliced thinly,
pumpkin,
purple eggplant, cut into triangles
long beans,cut into 10 cm pieces and
pea eggplants.

5-6cups water


______(Other ingredients)_______

30b leaf of lemon grass, sliced finely
1 tbsp rhizome, cut small
1 tbsp turmeric, cut small
4 garlic cloves
shallots

1/2 cup rice, roasted and ground
tbsp salt
tbsp palm sugar (or white sugar)
tbsp fish sauce

1 cup angkeadei
1 cup m'rum
2 cups m'reach
3 stems Kantrup

_______(How to cook)_____

Prepare the kroeung, then chop chicken into bite-size pieces. Next remove leaves from angkeadei and m’rum stems and place in one bowl, and remove m’reah leaves but keep separately. Fry the kroeung and prohok in vegetable oil in a large pot over a medium-low heat. When the oil turns green from the kroeung, and the aroma intensifies add the chicken, salt, sugar and ¼ cup of water, stirring well. Allow chicken to cook for about 15 minutes, then add the vegetable combo, stirring constantly. Then add the roasted rice powder, still stirring and then the rest the water. Increase the heat to medium-high and bring soup to the boil, once it bubbles add the fish sauce, and angkeadei and m’rum leaves and remove from heat immediately. Brush the kantrup over the flame about 4 times so the leaves burn slightly, then remove by running a thumb and index finger up the stem. Add to soup just before serving.

Cambodian dessert receipt ( Banh Chanoeuk ).

There are two kinds of Banh Chanoeuk in Cambodia –  one is made from rice flour and other one from sago flour. Both have similar yummy taste.

1 package (14 oz) of Dried Mung Bean

1 package of Sesame Seeds (unroasted)

½ teaspoon of salt

1 bag (16 oz) of Glutinous (sweetened) Rice Flour

1 can (13.5 fl. Oz) of Coconut Cream (look for the dessert on the can to not mistake for coconut milk)

1 ½ cup of water

1 cup of sugar

3-6 shavings of fresh ginger (optional)

 RECIPE

First, make the dried mung beans wet in water around 2 hours, wash it again and again till the water is clear.

Boil with 2 ½ cup of water and keep simmer it around ten minutes.

Mix mash beans with ½ teaspoon of salt, then roll into ½ diameter balls and keep it aside.

Pour water and put the can of coconut cream in a pot and simmer it together, add 1 cup of sugar and ½ teaspoon salt.

Add fresh ginger shavings. Set it aside.

Put rice flour and pour 1 ½ cup of water into a bowl, then mix it together. Knead dough till consistent texture.

Pour water into a pot and boil it, when the water is boiling to place the dough around the filling.

Cover the mung bean ball with around ¼ to ½ thick dough. Boil this till float plus extra 5 minutes.

Prepare cold water to place the cooked dessert before serving.

For making topping we need roast sesame seeds with no oil in the pan for 2-3 minutes.

Stir it well and when they start popping means they are ready to turn of the heat.

Pound the seeds in a mortar and pestle.Add dessert with warm sauce and sprinkle the roasted sesame seeds .

Toilet Paper Roll Wall Art

Creative POP Taps.

Preah Vihear Temple

The Preah Vihear temple was listed as UNESCO World Heritage Site in July 2008.

It is 100 kilometers northeast of Siem Reap; Si Sa Ket Province, Thailand. It was a large temple which was built on the top of Chuor Phnom Dangrek which divides the Khorat Plateau from the lowland Cambodian plain below. It is about 550 meters from the ground level of Cambodia side. 

Preah Vihear Temple locates at Preah Vihear Province of Cambodia and sites at the most spectacular location of any Khmer site at the near by Thailand border. 

Preah Vihear temple, which took over 300 years to complete the construction by a few famous Khmer king, was firstly built from 893 by the king Yasovarman I who ruled the country from 889 to probably 910. 

 The majority of temple edifice was established by king Suryavarman I (1002 - 1049) and finally the temple was completed during the reign of great king Suryavarman II (1113 – 1150), the well-known king who was the founder of magnificent temple of Angkor Wat at Siem Reap province (Rooney 2006).